Pages

Tuesday, February 7, 2012

Normally I quite like where I live. But I have two major pet peeves that get me all fired up about Utah.

Number one- pictures of Jesus with blue eyes.

*NEWSFLASH* Jesus was Jewish.

Number two- the use of the word "scone" referring to Indian fry bread.

It's really disappointing to go to a place called SCONECUTTERS and find out that all they sell is Navajo tacos. Really, I think I might be emotionally scarred from that experience. I know this is a difficult concept, but scones are supposed to be sweet little British biscuits that are usually triangular and served with tea.

I'm sorry, I just die a little inside every time I hear Indian fry bread referred to as a "scone".

Anyway. These English scones are delicious and rich and triangular. You could probably make them half this size. Also they don't turn out a freaky deeky yellow color, I just added that effect to see if I could make them look jaundiced.

Maybe they need a bili-bed.

Hahaaaa.

It's ok if you don't get my joke... Let's just move right along to the recipe so things don't get awkward, shall we?

I thought I took step-by-step pictures while making these cups, but of course now they are nowhere to be found. If the directions make them seem complicated, you should know they aren't at all. The point is basically to throw melted chocolate and a bunch of yummy mix-ins into a silicone cupcake mold, allow to set, and pop out to enjoy. Feel free to experiment with any combinations you want. Also if you can't find the caramel bits you can just cut regular caramels into fourths and use them like bits.

I'm Katie, and I'm glad you are here! If you like to dip things in chocolate, we can be friends.

If you want to know more about dipping things in chocolate, check out my Working with Chocolate and Chocolate Dipping Tips tabs. If you're looking for a recipe you can use the Search box or browse my Recipe Index. Thanks for visiting!